Spaghetti With Bolognese Sauce

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 4 garlic cloves, minced
• 3 ounces thinly sliced pancetta, finely chopped
• 1 medium carrot, finely diced
• 1 medium onion, finely diced
• 1 celery rib, finely diced
• 1 pound coarsely ground beef chuck
• 1 pound coarsely ground pork
• 1/4 pound mortadella, cut into 1/4-inch dice (optional)
• 1 tablespoon tomato paste
• 1 cup dry white wine
• One 28-ounce can Italian whole tomatoes, chopped, juices reserved
• 1 1/2 cups chicken or beef stock or low-sodium broth
• 1/4 teaspoon freshly grated nutmeg
• 3 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped basil
• Salt and freshly ground pepper
• 1 pound spaghetti
• 1/4 cup heavy cream
• Freshly grated Parmesan cheese, for serving

1. In a medium enameled cast-iron casserole, melt the butter in the oil. Add the garlic, pancetta, carrot, onion and celery and cook over moderately low heat until the onion is golden, about 5 minutes. Add the ground beef and pork and cook over moderate heat, breaking up the meat with a wooden spoon, until no pink remains, about 8 minutes. Stir in the mortadella and tomato paste and cook for 2 minutes. Add the wine and cook, stirring, until reduced by half, about 3 minutes. Add the tomatoes with their juices, the stock, nutmeg and 1 tablespoon each of the parsley and basil and bring to a boil. Season with salt and pepper and simmer over low heat, stirring occasionally, until very thick, about 1 1/2 hours. Keep warm.
2. In a large pot of boiling salted water, cook the spaghetti until al dente. Drain and return it to the pot.
3. Stir the cream and the remaining 2 tablespoons of parsley and 1 tablespoon of basil into the meat sauce. Season the sauce with salt and pepper, then add 2 cups to the spaghetti and toss. Transfer the spaghetti to a large bowl, top with the remaining sauce and serve. Pass the Parmesan cheese at the table.
4. Make Ahead: The Bolognese sauce can be refrigerated for up to 5 days.

unsalted butter, extravirgin olive oil, garlic, pancetta, carrot, onion, celery, ground beef, ground pork, mortadella, tomato paste, white wine, italian whole tomatoes, chicken, freshly grated nutmeg, flatleaf, basil, salt, spaghetti, heavy cream, parmesan cheese

Taken from www.myrecipes.com/recipe/spaghetti-with-bolognese-sauce (may not work)